Corny Dogs

For the last 50 years, I have served Chili and Pigs In a Blanket for Halloween supper. This year, I saw a recipe for Corny Dogs on http://thepioneerwoman.com I adapted the recipe for our family, and added them to the menu. They are delicious...my guys thought they were as good as Fletcher's at the Texas State Fair. Give them a try!
Ingredients:
3 c Krustez Pancake Mix
1 c yellow corn meal
1 egg, slightly beaten
3 c water
Hot Dogs
Chopsticks
Cooking Oil

Instructions
In a large bowl, combine pancake mix and cornmeal. Stir to mix well. Add egg and water slowly while beating with a whisk, to avoid lumps. Insert sticks into hot dogs so that they're 2/3 of the way through. Heat oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip several times to ensure even browning, and remove from the oil when the outside is deep golden brown, about 2 to 3 minutes; drain.

Snack Ideas

It's football season, and that means having snacks on hand for the game watchers.  I make these two dips for my guys, and they really love them!

Ingredients:
Broccoli
Cauliflower
Carrots
Turnips
Bell pepper
Celery
Cherry Tomatoes

Cottage Cheese Ranch Dip:
16 Oz. small curd cottage cheese
1 pkg. Hidden Valley Ranch dressing mix...NOT dip mix.
1/4 C mayo

Rotel Dip:
Velveeta
1 can RoTel

Instructions:
Cut veggies in bite sized pieces and arrange on a tray.  Put Ranch Dressing mix, cottage cheese, and mayo in a bowl, and stir until well blended.  Make RoTel Dip by melting Velveeta and RoTel together.  Serve with veggies.  Now, both dips are good, but the raw broccoli and cauliflower taste great dipped in the warm RoTel dip!  Give it a try!

Chicken Divan

                                                                               

Ingredients:

3 C cubed cooked chicken, I use white meat only

1 large pkg broccoli florets, microwaved for 3 minutes

2 TBS butter

Salt and pepper

1 can condensed mushroom soup

½ cup cream

½ cup white wine

1/4 cup of the broth from the chicken

1/2 cup mayonnaise

2 cups Kraft sharp grated cheese

1 tsp. fresh lemon juice

Grated Parmesan cheese

Paprika

Instructions:

Put lightly cooked broccoli in bottom of baking dish.  Sprinkle with salt and pepper.  Dot with butter.  Heat soup, broth and cream in pot, when hot, add wine, cheese and lemon juice; add mayo after cheese melts, pour sauce over broccoli and chicken.  Sprinkle with Parmesan cheese.  Sprinkle with Paprika, if desired. Bake at 350* until sauce bubbles, about 25 minutes. 

Our family calls this Chicken and Trees, and it always disappears quickly.  I hope you like it!

Liebster Blog Award

I was given the Liebster Blog Award by Kitty at Kitty's Kozy Kitchen. I am very honored to receive this special award. Thank you so much, Kitty for thinking of me. I love following your blog, enjoy your delicious recipes, and our special friendship. In German, "Liebster" means "dear",it is from the verb "Lieber" which means "to love". We share a wonderful friendship and a love for food as well. The purpose of the Liebster Blog Award is to bring attention to blogs with less than 200 followers. The goal of the award is to spotlight up and coming bloggers who currently have less than 200 followers. The rules of the award are:

1. Thank the giver and link back to the blogger who gave it to you.
2. Reveal your top 5 picks and let them know by leaving a comment on their blog.
3. Copy and paste the award on your blog.
4. Have faith that your followers will spread the love to other bloggers.
5. And most of all - have fun!

kittyskozykitchen.blogspot.com

My Grandmother's Southern Fried Chicken

Ingredients:
1 whole cut-up chicken
Salt and pepper to taste
Flour
Crisco solid shortening

Instructions:
Soak chicken in salt water for 1-2 hours; remove and pat dry. Put enough shortening in black skillet to reach about half way up the sides. Heat shortening to 350*. Salt and pepper chicken, then dredge in flour. Add to hot pan and cook about 10-12 minutes on each side, until done through, and golden brown. Drain on brown paper or paper towels.
My grandmother made the best fried chicken in the universe. It is a very simple recipe, I follow it, and my fried chicken is good. Even though I make it just like she did, it never tastes the same. Then one day it dawned on me: my grandmother got the chicken from her own yard, dressed it, soaked it in salt water...and fried it in LARD!

If you want gravy to go with the chicken, here's a recipe
Ingredients:
4 TBS pan drippings
3 TBS flour
3 C milk, approximately
Salt and pepper to taste

Instructions:
Stir flour into drippings until well blended and scraping up brown bits from bottom of skillet. Cook for 2 to 3 minutes, until bubbly and medium brown. Gradually add milk, stirring with whisk. Cook until thickened and creamy, stirring constantly. Season with salt and pepper to taste. Making gravy takes practice. Rarely does anyone get it right the first time. If it is lumpy, keep whisking; if too thick, add some water. Above all...don't panic!

Georgia Blogger

I moved away from Georgia almost 30 years ago...but Georgia is always on my mind, and in my heart! I am proud to be a tenth generation Georgian. I miss her gentle people, tall pines,and red clay..I even miss kudzu!

Pumpkin Dip

Ingredients:
1 can Libby’s Pumpkin Pie Mix
8 oz. cream cheese, softened
3oz. box instant vanilla pudding
1 C sifted powdered sugar

Instructions:
Mix first three ingredients, then gradually add sifted powdered sugar (to prevent lumps). Note that the Libby's Pumpkin Pie MIX is used, not regular pumpkin. This product has spices mixed in. Serve dip with gingersnaps. Yum! A great fall or Thanksgiving treat!
Adults and kids love this dip. I seve it with gingersnaps from World market. They come in a large red tin. They are thin, crispy, and perfect for this dip!

Baby Ruth Cookies

Ingredients:
1 1/3 C all-purpose flour
½ tsp. salt
½ tsp. baking soda
½ C butter
¾ C sugar
1 large Baby Ruth candy bar, chopped

Instructions:
Mix first three ingredients with flour, or you can use self-rising flour. Cream butter and sugar together; add egg and vanilla. Blend dry ingredients into butter sugar mixture, then add candy. Put by teaspoonful on cookie sheet. Bake at 350* until lightly browned.
Another family favorite from my special mother-in-law. When we went to visit, my boys were always happy to find these in her cookie jar...so was I!

Mom's Potato Candy

Ingredients:
1 medium potato, boiled whole with skin
1 box powdered sugar
Peanut butter, smooth or chunky

Instructions:
Boil medium potato, peel while warm, and mash. Add powdered sugar, mixing until “dough” is stiff. Mixture will be wet at first, so just keep adding sugar until it is stiff enough to roll out on waxed paper coated with powdered sugar. Spread with peanut butter, and roll up like jelly roll by hand. Slice and lay flat on platter. Let sit for a few minutes, and then put in tin with waxed paper between layers. This is an old Southern candy recipe. My wonderful mother-in-law made this candy every Christmas, and it was a family favorite. When we "kids" moved away and had families of our own, she always included it in our Christmas boxes. Great memories of a great lady!

Tasty Canned Green Beans...really...trust me.

Ingredients
2 cans Allen's cut Italian green beans (Kentucky Wonder-flat)
3-4 slices bacon
1 onion, diced
Salt and pepper to taste

Instructions:
Drain and rinse green beans. Cut bacon into 1 inch pieces and fry in a large skillet. Cook until bacon starts to turn brown. Put diced onion in pan. Cook, stirring occasionally, until bacon and onions brown. Add drained green beans, and stir. Salt and pepper to taste. Cover pan and reduce heat to low. Cook for about 30-45 minutes.
These beans will have a very good flavor. Most people won't know they are canned...really.

Old Fashioned Tea Cakes

Ingredients:
1 stick butter
1 egg
½ tsp. vanilla
1 C. sugar (minus 2 TBS)
¼ C whole milk
Self-rising flour

Instructions:
Cream together butter and sugar; add egg, milk and vanilla, mix. Add self-rising flour to make dough like biscuits. Knead and make rolls of dough.; wrap and let stand in refrigerator about a hour. When cold, slice, and place on cookie sheet. Cook at 350 degrees for 10-12 minutes.
My grandmother used to make these tea cakes for afternoon treats. This is a very old recipe. I did not have my grandmothers recipe, but my cousin shared this one that our family has used for generations. The exact flour measurement is not given, because these ladies made the tea cake by "feel".

Easy Peach Cobbler with Canned Peaches

Ingredients:
1 stick butter
1 C self-rising flour
1 C whole milk
1 C sugar
Pinch of cinnamon
1 large can sliced peaches including juice

Instructions:
Preheat oven to 325*. Melt butter in 9x13 baking pan in the oven. In a bowl, mix flour, sugar, cinnamon and milk. Pour batter evenly over melted butter, do not stir. Pour fruit and juice evenly over batter, do not stir. Bake about 30-45 minutes until brown on top. Serve with Blue Bell Homemade Vanilla ice cream on top, if you are lucky enough to have it in your area! A tasty dessert, especially when fresh peaches are no longer in season..

Huevos Rancheros

Ingredients:
1 TBS oil
1 C onion, chopped
1 can Original Rotel
1 tsp. ground cumin, or to taste
½ tsp. salt
¼ tsp. cayenne
3 TBS Cilantro, chopped
4 corn tortillas
Butter
4 fresh eggs
Pkg. Shredded Four Mexican cheese
Queso fresco, crumbled
1 can refried beans

Instructions:
Sauté onions in oil until soft. Add Rotel and dry seasonings. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

Heat refried beans in small pan, and keep warm on low heat.

Heat the oven to 150°F, place serving plates in the oven to keep warm. Heat 2 tsp. oil in a large non-stick skillet on medium high. One by one fry the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Remove and stack them on one of the warming plates in the oven while you continue cooking the rest of the tortillas and the eggs.
In the same skillet used for the tortillas, add a little butter to the pan, about two teaspoons. Heat the pan on medium, then crack 4 eggs into the skillet and cook until yolks are thick and runny.
To serve, spread some refried beans on each tortilla, then add egg. Top with sauce, cheeses, then sprinkle with cilantro.
I have wanted to taste Huevos Rancheros since I moved to texas 24 years ago....so, I decided to make them for brunch this morning, and created this recipe. Muy bueno! Give them a try, amigo!

Mrs. Raff's Key Lime Pie

Ingredients:
4 egg yolks
1 14 oz. can condensed milk
1 tsp. lime zest
½ C freshly squeezed key lime juice
1 Graham cracker crust, or baked pie shell
Whipped cream, optional

Instructions:
Beat eggs well with wire whisk; mix in condensed milk. Add lime zest and juice; mix well. Pour into pie shell; use prepared shell, or make your own. (Recipe follows). Chill well to allow pie firm up. Garnish with whipped cream and a lime slice, if desired.

Graham Cracker Pie Crust:
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Combine all ingredients; press into bottom and sides of pie pan. Bake at 350* for 10 minutes.
This recipe is from my beautiful granddaughter, Emily. She is a newlywed, and made this yummy pie for her first dinner guests. Way to go, Emmy...I hope you will enjoy cooking as much as I do!

Rice with Ginger and Carrots

Ingredients:
1 C of basmati rice
2 C chicken stock
2 tsp. of olive oil
1/2 sweet yellow onion, diced
2 carrots, peeled & grated
1 tsp. fresh ginger, peeled & minced
1 clove of garlic, minced
Salt and pepper, to taste
Dash of cayenne pepper (or more if desired)
3 TBSP. fresh cilantro, chopped
4-5 green onions, sliced
Put rice and chicken stock in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, salt, pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Sprinkle with green onions and serve immediately.
This is a great side dish for Asian Style Pork Chops or Ginger Chicken. Adapted to my taste from a For the Love of Cooking recipe. Very good!

Pan Grilled Asian Style Pork Chops

Ingredients:
4 cloves of garlic minced
2 tsp. rice vinegar
1 TBSP olive oil
1/2 tsp. sriracha sauce, or to taste
1 TBSP hoisin sauce
1 tsp. fresh ginger, grated
2 tsp. soy sauce
2-4 thick cut boneless pork chops
1 tsp. oil

Instructions:
Combine first seven ingredients together in a zip lock bag, mix them thoroughly, then add the pork chops and marinate in the refrigerator for at least 2 hours. Heat the grill pan and 1 tsp. oil over medium high heat until hot. Add the pork chops. Cook for 5-6 minutes then turn, and cook for 5-6 minutes more, or until the pork is cooked through. Let the meat rest for 5 minutes before serving.
I found this recipe on For the Love of Cooking, a really good food blog. I served these with Rice with Carrot and Ginger, and homemade Egg Rolls. A very tasty meal!

Egg Rolls

Ingredients:
4 teaspoons vegetable oil
1 egg, beaten
1/2 medium Savoy cabbage, finely shredded
2 small carrots, grated
½ can water chestnuts, drained and chopped
½ C chopped mushrooms
½ pound ground pork, cooked
2 green onions, thinly sliced
3 1/2 teaspoons soy sauce (may use low sodium)
1 teaspoon salt
1 teaspoon sugar
1 package egg roll wrappers (refrigerated kind)
1 egg white, beaten
4 cups oil for frying, or as needed

Instructions:
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten egg and cook, without stirring, until firmed. Flip the egg over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then finely chop. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add water chestnuts, mushrooms, cooked pork, green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing toward you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling to the top corner. Seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. Heat about 6-inches of oil in a wok or deep-fryer to 350*. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
I saw a recipe for eggs rolls on allrecipes, and changed it to suit my taste. They take a lot of prep, but are worth it! Go ahead, give them a try. My guys gave them an A+!

Orange Jell-o Salad

Ingredients:
3 C buttermilk
8 oz. Cool Whip
2 3oz. pkg. orange Jell-O
8 oz. crushed pineapple with juice
1 C chopped pecans

Instructions:
Put Jell-O, pineapple and juice in a small pan and bring to a boil. Cool. Add buttermilk and Cool Whip, and chopped nuts. Mix well, and refrigerate overnight. Makes a large bowl, and keeps well.
My dear mother-in-law used to make this in the summer, and the family always enjoyed it. This recipe is from the 50's...the heydey of congealed salads...always present at Southern ladies lunches and showers! I think I'll make some!

Lemon Muffins

Ingredients:
1 box yellow cake mix
1 small box instant lemon pudding mix
4 eggs
3/4 C oil
4 C powdered sugar
1/3 C fresh lemon juice
Zest of 1 lemon
3 TBS oil, additional
3 TBS water

Instructions:
Combine first four ingredients, and blend well with electric hand mixer. Spray miniature muffin tins with cooking spray. Fill cups halfway up with batter. Bake at 350* for about 12 minutes. Meanwhile, make glaze by mixing the last five ingredients until smooth. When muffins are done, let cool about 10 minutes, then loosen carefully with a knife. Dip muffins in glaze while they are still warm. Place on a rack with waxed paper underneath to catch dripping glaze. Let set about an hour. If there are any left, store in a covered container. These muffins keep well.
My daughter-in-law Rhonda brought these to my husband's 70th birthday party, and they disappeared very quickly. They are sooooo good. Enjoy!

I am sharing this with Tea Party Tuesday.

Greek Salad

Ingredients:
Head of Romaine lettuce, chopped (not bagged)
4 ripe tomatoes, cut into wedges
1 cucumber, peeled and cut into chunks
1/2 red onion, sliced very thin
30 whole pitted Kalamata olives
6 ounces crumbled Feta cheese (or to taste)
1/4 C olive oil
2 tbs red wine vinegar
1 tsp sugar or Splenda (or to taste)
1 clove garlic, minced
6 Kalamata olives (extra), minced
1/4 tsp sea salt
Freshly ground black pepper, to taste
1 whole lemon

Instructions:
Put chopped lettuce, tomato wedges, cucumber chunks, onion slices, Kalamata olives, and feta into a salad bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a small bowl. Whisk together until combined. Taste and adjust seasonings.
Pour dressing over sald and toss right beforre serving. Squeeze fresh lemon over salad, and serve.
I serve this salad with Greek chicken. I found this recipe on The Pioneer Woman's blog, and thought the dressing sounded extra good...I was right! I enjoy her blog..great recipes, and she's funny! Check her out!